The 1901 Cookbook Archive
No. 265 — Tomatoes for Soup
Complete English translation of Molokhovets recipe No. 265 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Tomatoes are used for puréed soup, borscht and fresh-cabbage shchi. Whatever the dish, wash the tomatoes without peeling them, cut in half and remove the seeds; some cooks, the author notes, leave the seeds in.
Put into a small covered saucepan and stew in their own juice until soft. Rub through a sieve and add the tomato purée to whichever soup is being prepared, according to taste.
Original source: Read the Russian recipe No. 265. The quantities and historical terminology of the 1901 book are retained. See the measurements guide; period preparation and storage methods are not modern food-safety instructions.